Veggie Bolognese Sauce Recipes

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VEGGIE BOLOGNESE SAUCE



Veggie Bolognese sauce image

This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a meat version, simply swap out the lentils for mince.

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver     Vegetables     Tomato

Time 1h

Yield 10

Number Of Ingredients 8

250 g alliums, (onions, leeks or a mixture of both)
12 g garlic
750 g Mediterranean veg, (aubergines, courgettes, peppers, mushrooms)
25 ml olive oil
1 tablespoon dried mixed herbs
250 g lentils
1 litre tomato base sauce
1 veg stock cube, optional

Steps:

  • Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  • Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
  • Roughly chop the Mediterranean veg.
  • Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
  • Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
  • Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
  • Use a potato masher to gently crush the veg, breaking down any bigger lumps.
  • Add the lentils and tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
  • Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
  • Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.

Nutrition Facts : Calories 141 calories, Fat 3.7 g fat, SaturatedFat 0.6 g saturated fat, Protein 8.4 g protein, Carbohydrate 19.9 g carbohydrate, Sugar 6.1 g sugar, Sodium 0.03 g salt, Fiber 4 g fibre

RIGATONI WITH VEGETABLE BOLOGNESE



Rigatoni with Vegetable Bolognese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1-ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound rigatoni pasta
1/4 cup Parmesan

Steps:

  • Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
  • Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

VEGETARIAN BOLOGNESE



Vegetarian Bolognese image

Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito - the carrot, celery and onion mix that is the traditional base of the the sauce - become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and black pepper
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large yellow onion, roughly chopped into 1/4-inch pieces
2 medium carrots, roughly chopped into 1/4-inch pieces
1 medium (1 to 1 1/2-pound) cauliflower, stem and head coarsely chopped into pieces no bigger than 1/2 inch
1/4 cup tomato paste
2 tablespoons low-sodium soy sauce
4 garlic cloves, coarsely chopped
3/4 cup whole milk
1 fresh bay leaf or thyme sprig
1 pound rigatoni or another ridged dried pasta, or fresh pappardelle or tagliatelle
1/2 cup finely grated Parmesan, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
  • Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
  • Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
  • Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.

VEGETARIAN BOLOGNESE



Vegetarian bolognese image

Make the most of Quorn mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 13

2 tbsp olive oil
1 medium onion , finely chopped
2 carrots , very finely chopped
2 celery sticks , very finely chopped
1 garlic clove , crushed
350g frozen Quorn mince
1 bay leaf
500ml passata
1 good-quality vegetable stock cube
100ml milk
small bunch basil , chopped
600g cooked spaghetti or other pasta shape (about 250g dried)
vegetarian hard cheese , to serve

Steps:

  • Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
  • Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

Nutrition Facts : Calories 453 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium

VEGETARIAN BOLOGNESE SAUCE (LOW-FAT)



Vegetarian Bolognese Sauce (Low-Fat) image

Veggie additions are added to an already prepared marinara sauce for a healthy thick rich delicious vegetarian bolognese sauce, the portobello mushroom takes the place of ground beef, all amounts may be doubled --- this sauce tastes even better the next day --- using a good-quality marinara sauce will only improve the flavor :)

Provided by Kittencalrecipezazz

Categories     Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 onion, chopped
1 large carrot, peeled and finely diced (about 1/4-inch squares)
1 stalk celery, finely diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 large portabella mushroom cap, finely chopped (or use 2 small caps)
2 teaspoons dried oregano (rubbed between fingers to release the flavor)
1/4-1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
2 tablespoons fresh minced garlic
3/4-1 cup dry red wine
1 (26 ounce) jar prepared fat free marinara sauce
salt & freshly ground black pepper (to taste)

Steps:

  • Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
  • Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
  • Add in garlic and cook for 2 minutes.
  • Add in wine and prepared marinara sauce, bring to a simmer stirring.
  • Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
  • Season sauce with salt and fresh ground black pepper to taste.

Nutrition Facts : Calories 52, Fat 0.2, Sodium 17.2, Carbohydrate 6.9, Fiber 1.5, Sugar 2.6, Protein 1.1

EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH



Easy Vegetable Bolognese with Spaghetti Squash image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

One 3- to 4-pound spaghetti squash
Extra-virgin olive oil, for the pot and drizzling
Kosher salt and freshly ground black pepper
4 cloves garlic, roughly chopped
1 large carrot, cut into chunks
1 celery stalk, cut into chunks
1 large yellow onion, roughly chopped
1 pound cremini mushrooms, quartered
1 large zucchini, trimmed and cut into chunks
1/2 cup milk
3/4 cup red wine, such as pinot noir
One 28-ounce can crushed tomatoes
1/2 cup fresh basil leaves, torn, plus more for serving
1/2 teaspoon red pepper flakes
One 2- to 3-ounce piece Parmesan rind plus freshly grated Parmesan, for serving

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
  • In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
  • Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
  • Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
  • To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

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